Easy Naan Bread Recipes

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

Steps:

• Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
• Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
• Punch down dough and knead well. For garlic naan, knead in garlic at this point.
• Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

Steps:

• Add ingredients to the bread pan according to the manufacturer's directions.
• Set Cycle: dough; Loaf size: 2 lb.
• After about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.
• Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
• When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.
• Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
• Bake for about 4 minutes, until puffed up.
• Brown tops under the broiler, then wrap in a towel to keep warm while cooking the remaining naan.
• These freeze very well.

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

Steps:

• STIR one (1/4 ounce) package active dry yeast into warm water; LET sit for 10 minutes.
• MEASURE 2 cups all-purpose flour into a medium bowl; ADD 1 teaspoon salt, 1 teaspoon sugar and 1/8 teaspoon baking soda; MIX well; ADD 2 tablespoons oil and 2 1/2 tablespoons plain yogurt; MIX until crumbly.
• POUR the water and yeast mixture over flour; and make into soft dough; KNEAD the dough until smooth.
• COVER dough with a kitchen towel; KEEP in a warm place until dough doubles in volume, between 3 - 4 hours.
• SET oven rack in center position; PLACE a pizza stone in center of rack (NOTE: IF YOU DO NOT HAVE A PIZZA STONE, A CAST-IRON DUTCH OVEN OR GRIDDLE MAY BE USED); PREHEAT the oven to BAKE at 500°F , for at least twenty minutes until pizza stone is properly tempered; SET the BROILER to HIGH.
• LUBRICATE hands lightly with canola oil; KNEAD dough 2-3 minutes; DIVIDE dough into 6 equal portions.
• FLOUR a rolling board; ROLL each piece of dough on floured board with a rolling pin, into rounded shapes about 1/4-inch thick and no wider than 8 inches (they don't have to look perfect); RE-DUST board with flour as needed; REPEAT with remaining dough portions.
• WET hands lightly; TAKE Naan discs and flip them between your palms before placing them CAREFULLY onto hot pizza stone in oven without touching the stone (do not set more than two Naan at a time over stone); CLOSE oven door.
• BROIL-BAKE Naan on pizza stone in closed oven for 2-3 minutes (keep a close watch on timing); REMOVE baked Naan from stone with a spatula and/or tongs, wearing oven mitts; BASTE with suggested additions if desired (RE-TEMPER pizza stone for 3 minutes before continuing with your next batch).
• BASTE baked Naan with suggested BASTE; KEEP warm in lined bread basket until serving; SERVE with dipping sauce if desired and ENJOY!

Steps:

• Place flour in bowl and make a well.
• Add 200ml of water.
• Add yeast, sugar and good pinch of salt.
• Mix together, add more water in stages once mixture becomes sticky. 230-250mls should be just right. If wet add a bit of flour.
• Take mixture out of bowl and knead for a good 5-10 minutes on a well floured bench until dough is smooth and velvety.
• Dust with flour return to clean bowl cover with cling wrap.
• Place in warm place for 30 minutes or until it has doubled in size.
• Divide dough into 7 equal parts (c100g each), roll out into dinner plate size and shape.
• Pre heat fry pan to high.
• Place a dough portion in pan and turn every 15-20 seconds until cooked.